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This dinner is one of our family favorites. We usually serve these with a simple veggie side - often boiled beets with balsamic vinegar or steamed broccoli. We highly recommend adding the optional spices to the oven fries. They are delicious and good for you. And don't forget the ketchup! We really like the ketchup from Elevation, a small Denver company.

Set out two shallow, wide bowls (or 8x8 baking dishes work well). In one bowl mix together the poultry seasoning, salt, arrowroot powder, and water. In the other bowl, add the almond flour.

Rinse the chicken breasts and cut them into small chunks. Make sure to keep the size of each piece relatively even. Place the chicken breast chunks into the arrowroot slurry and mix them around to coat them evenly. Then toss a few at a time into the almond flour and roll them until coated.

Heat a deep 11 or 12-inch skillet over medium heat. Add 3 tablespoons of coconut oil. Once the oil is hot, place half the chicken nuggets in the pan. Cook for about 3 minutes on each side. Add the remaining coconut oil to the pan and cook the rest of the chicken nuggets.